The Green Stuff

We are so happy to have our first sauce available. We make lots of sauces and mainly for us and for friends but decided to make and bottle. Here is the first.  The Green Stuff.

Can get it here when have it available. It dont last long. 

Dragons Breath Chili

We finally got our hands on the seeds and growing them out. Always trying to provide the newest and exotic peppers we can find. When in dout, grow them out.

Here is what Cayenne Diane says about it.

PLEASE NOTE: This pepper is believed by many of us in the pepper world to be a hoax. There has never been any official Scoville testing of this pepper, but I constantly receive emails that I haven’t included it in my list. That is because it is simply not proven. When Guinness actually does testing and proclaims at least one of hottest peppers in the world then it will be listed here. Until then, it’s all hearsay and will soon be removed from this list.

Grown by Mike Smith, a grower in St. Asaph in Denbighshire, The Dragon’s Breath pepper, named for the symbol of Wales – the Welsh dragon, has an unofficial reported top heat of 2.48 million Scoville units, which has the potential to eclipse the Carolina Reaper(the current hottest pepper in the world according to the Guinness Book of World Records with an official top heat of 2.2 million Scoville units).

As for now, an application to Guinness World Records is currently awaiting confirmation that the Chile is the world’s hottest. The tests are not yet in. And Ed Currie, the creator of the Carolina Reaper, won’t let the record be taken that easily. Ed has announced the development of Pepper X (possibly a temporary name) claiming that Pepper X tops in at 3.18 million Scoville heat units. But just as with the Dragon’s Breath, no official tests have been performed to back up these claims.

Dragon’s Breath was “born out of a trial of new plant food developed by Nottingham Trent University which aims to increase the quality and resistance of plants,” according to the BBC.

The Dragon’s Breath is currently not for commercial consumption. Instead, it was developed in part for consideration as a natural topical anesthetic for those allergic to typical anesthetics used by hospitals.

Its always a happy day when things come together. Got our first shipment of our very first commercial sauce.

The Green Stuff

Our Garlic and Serrano Hot Sauce. 100% all natural gluten, soy and dairy free. NON GMO.  A perfect all around sauce that delicious on just about anything. 7 of 10 Heat rating. Just enough spice without being overly hot. We use this on pizza, tacos, spaghetti even Hamburger Helper, you name it. Adds a great kick.


INGREDIENTS: Habanero & Serrano chiles, garlic, vinegar, lime, salt.

Veteran Owned

What do you think?
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Aloha Pepper (Striped Holland)

Striped Holland (also known as Aloha or Enjoya) bell peppers are yellow bell peppers with deep red stripes that appear painted on in swaths. The bi-colored peppers are hand-grafted and slowly ripened to maximize flavor and maintain consistency. Striped Holland bell peppers are medium in size, with a somewhat uniform shape. It has well-defined shoulders and a thick, bright green stem. The Striped Holland bell pepper has a sweet flavor and a crunchy texture.
The coloring of the Striped Holland bell pepper makes it an ideal pepper for eating fresh and raw. Wash Striped Holland bell peppers under cool water, and remove the stem, seeds and ribs. Cut slices, lengthwise and serve on a crudité platter, green salad or simply as a snack. Serve slices of Striped Holland bell peppers with a variety of dips. The brightly, bi-colored pepper can be stuffed with grains and other vegetables and baked. Use sliced Striped Holland bell peppers on pizzas or inside calzones. The colorful pepper can be substituted for any sweet bell pepper. To store, keep unwashed Striped Holland bell peppers in the crisper drawer of the refrigerator, in plastic for up to a week.

Get Yours Here

Hot Lemon Pepper (Lemon Drop)

This heirloom from Ecuador produces 3 to 4-in. (8 to 10-cm) fruits that ripen to yellow, but are also very flavorful when green. The skin is tender and the aroma is spicy with a hint of pine woods. As hot as any Cayenne, these peppers are best used fresh in sauces or for drying. The more the plant is harvested, the more it will produce! 

Peppers turn from light green to a pure lemon yellow when mature. Plant has green stems, green leaves, and white flowers. A hot spicy pepper with a unique flavor. Excellent for making hot sauce.

Need Seeds or Plants. We have them here.

Serrano Pepper

The serrano pepper is similar to the jalapeño in its look, but this pepper is much hotter. On the Scoville heat index, the serrano pepper can be between 10,000 and 25,000. This pepper is usually small (around 2 inches) and green in color. As a rule of thumb, the smaller the serrano pepper, the hotter it will taste.

Mature serrano pepper plants reach a height of 0.5 to 1.5 m (1.5 to 5.0 ft) tall. Each plant can hold up to 50 pepper pods. The fruit can be harvested while they are green or ripe. Unripe serrano peppers are green, but the color varies at maturity; common colors for the ripe fruit are green, red, brown, orange, and yellow. Serrano peppers do better in soils with a pH between 7.0 and 8.5 and in warm temperatures above 75°F (24°C); they are not frost-tolerant.

Serrano peppers are perfect for salsas, sauces, relishes, garnishes, and more. They are usually best when roasted. I personally love serrano peppers for their delicious spicy kick. Where a jalapeno has a nice bite to it, the serrano steps it up a nice level, and has a fresh flavor similar to the jalapeno. Roasted serrano peppers are delicious and make a welcomed addition to many a meal.

Looking for seeds or plants? We have them.